Buffalo-Style Ribs With Blue Cheese Dressing

Ingredients

50ml Cider vinegar
50ml Olive oil
50ml Worcestershire sauce
2–3 tbsp chilli sauce, to taste
1 tbsp soft, dark brown sugar
1.5kg pork back ribs, in one piece
Blue cheese dressing
50ml mayonnaise
50ml soured cream
50g blue cheese, finely crumbled
1 garlice clove, finely chopped
½ tsp Worcestershire sauce
1–2 tbsp Milk
Salt & freshly ground black pepper

Method

1. Put the vinegar, olive oil, Worcestershire sauce, chilli sauce and brown sugar into a small bowl and whisk together. Put the ribs into a large non-metallic dish, pour over the marinade and turn the ribs to coat. Cover the dish with cling film and chill for at least 4 hours or overnight, turning the ribs occasionally to distribute the marinade.
2. Meanwhile, to prepare the blue cheese dressing, put the mayonnaise, soured cream, blue cheese, garlic and Worcestershire sauce into a small bowl and mix well. Add a little milk if the dressing is too thick. Season and chill until required.
3. Remove the ribs from the marinade and put the marinade into a small saucepan. Bring to the boil and boil hard for 1 minute, remove and set aside.
4. Place the ribs on the cooking grate bone side down (or use a rib rack) and barbecue over Indirect Medium heat for 30–35 minutes, turning once and brushing with the boiled marinade, until tender. Allow them to sit for 5 minutes before cutting into individual ribs and serving with the blue cheese dressing.

From Weber’s Ultimate Barbecue Book by Matthew Drennman